this post was submitted on 18 Jul 2026
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Bready
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Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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Funky. What strain of yeast did you use?
Apex Cultures London-style ale yeast. It was for an Irish Stout.
How did you make it sour?
Organic acids from the yeast, mostly. Very low acidity in this batch of bread, likely hasn't picked up any serious acid-producing microbes in the culture yet. Will likely shift to lower pH over time.